Beat oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth in a medium bowl. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

Preheat oven to 350. Line two baking sheets with parchment paper.

Scoop the dough into 2 teaspoon sized balls. Roll the balls into ropes about 4 inches long and about 1/2 in diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.

Place the cookies on the baking sheets about 1 inch apart. Place in the oven and bake for about 18 minutes. They will have just a slight golden color on top - but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.

Directions - Icing

Place 1/4 cup confectioners' sugar into 4 tiny bowls. Add 1 tsp milk and 1 tsp corn syrup to each bowl. Stir until you have made a spreadable icing - add milk drop by drop until you reach the desired consistency. Tint the icing in each bowl a different color.

Dip the top of each cookie in one of the icings and place back on rack to let the frosting harden completely.